Oatmeal Summer Squash Zucchini Muffins
Start your day with a wholesome twist by baking these Oatmeal Summer Squash Zucchini Muffins—moist, fluffy, and bursting with natural flavors! Loaded with hearty rolled oats, freshly grated zucchini, and vibrant yellow summer squash, these muffins are a delicious way to sneak in some veggies while satisfying your sweet tooth. Sweetened naturally with honey and enriched with protein-packed Greek yogurt, they strike the perfect balance between health and indulgence. A touch of warm cinnamon adds cozy spice, while optional mix-ins like chopped nuts or chocolate chips let you personalize to your taste. Easy to prepare with just 15 minutes of prep time, these muffins make a fantastic breakfast, snack, or on-the-go treat. Plus, they're freezer-friendly, so you can enjoy them anytime!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Plain Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Zucchini, grated
- 1 cup Yellow summer squash, grated
- 0.25 cup Vegetable oil
- 0.5 cup Optional: chopped nuts or chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine the dry ingredients.
In a separate bowl, whisk the egg with the Greek yogurt, honey, vanilla extract, and vegetable oil until well incorporated.
Fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the grated zucchini and summer squash, along with any optional mix-ins like chopped nuts or chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2104 mg | 92% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 120.6 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 523 mg | 40% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
